Baking with Kids this Holiday Season! Time to Bake with Nielsen-Massey Vanillas!

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The holiday time is the best time for baking with the kids! Our friends at Nielsen-Massey Vanillas have provided us with some great safety tips and a really delicious holiday recipe!

Here are some great tips:

Following are some tips to make baking with children, whatever the skill level, a great family activity:

  • Focus on Safety First: Wash your hands before you begin and in between tasks, especially when working with raw eggs. Make sure your preparation area is clean and uncluttered. Share tasks like cutting or stove top cooking depending on the age of your children and avoid burns by keeping pot handles turned in and having a parent remove food from the oven.
  • Incorporate Math Skills: Teaching children how to read a recipe is a great way to introduce math concepts. Start with simple number recognition for the youngest in your group. Older children can double a recipe for an addition equation challenge and have more baked goods to share.
  • Make it Fun: For many adults and children, the basics of baking are brand new. Remember to compliment your children as you make something new together, and to be patient and approach baking with a sense of humor if your first cake is a flop.

I really like Nielsen-Massey Vanillas and use them in many of my baking recipes especially cookies!

Here is a delicious holiday recipe from our friends, Nielsen-Massey Vanillas:

Chocolate Toffee Brookies

Cookie Dough (bottom layer)
1 cup all-purpose unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1/4 cup toffee bits

Directions for Cookie Dough
Coat 2 light-colored non-stick cupcake tins with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a separate large mixing bowl, add butter, sugars, vanilla extract and toffee; beat to combine.
Add flour mixture to butter mixture and beat to combine, dough will be crumbly.
Place a heaping tablespoon of cookie dough in the bottom of each cup and lightly press; set aside.

Brownies (top layer)

1 1/4 cups unbleached all-purpose flour
1/4 cup baking cocoa (Dutch processed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
1 tablespoon coffee liqueur
1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
2 eggs
1 cup mini semi-sweet chocolate morsels

Directions for Brownies
In a medium bowl, whisk flour, cocoa, baking soda and salt together; set aside. In a separate large mixing bowl, add butter, sugars, coffee liqueur, vanilla and chocolate extracts; beat with an electric mixer on medium speed until creamy. Add the eggs one at a time, beating after each addition. Add dry ingredients to wet ingredients in two additions, beating well after each addition. Fold in the chocolate morsels.

Spread a heaping tablespoon of the brownie batter on top of the cookie dough.

Refrigerate both tins of Brookies before baking for at least 2 hours. For best results, bake one tin at a time on the center rack in a preheated oven at 350 degrees F. Bake until done, about 20 minutes.

Makes 24

I received a 2-ounce bottle of Nielsen-Massey Pure Chocolate Extract and I tried this recipe and it was a hit with our family! I think you will love it too!

 

Self Disclosure: I received a free sample to facilitate this post. Photos and info were also provided.

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